Croquetas de Jamón Serrano
Croquetas de Jamón Serrano·(kro-KEH-tas deh ha-MON seh-RRAH-no)
La Hora del Vermut (The Weekend Prelude)
In Spain, Saturday afternoon belongs to the hour of vermouth, and its undisputed king is the croqueta de jamón. Forget the Americanized shortcut of stuffing these with shredded cheese to fake a gooey center; the true magic lies in a slow-cooked, deeply savory béchamel that demands nothing but patience and a wooden spoon. By splashing a little chicken broth into the milk to mimic a simmering ham bone, you get the profound, old-world punch of a grandmother’s kitchen using standard supermarket finds. Make a massive batch on a Sunday, freeze them solid, and you've got the authentic taste of the homeland ready to hit the fryer on a random Tuesday night.
Before you start
The dough must rest in the refrigerator for at least 8 hours.
This overnight chill is non-negotiable. It allows the starches to fully retrograde and hydrate, turning a thick liquid into a firm, moldable matrix.
Breaded croquetas can be frozen for future use.
After breading, place them on a parchment-lined tray and freeze until solid before transferring to a freezer bag. They keep perfectly for quick weeknight tapas.
Ingredients
- unsalted butter4 tbsp
- extra virgin olive oil3 tbsp
- yellow onion1/2 med
- Jamón Serrano5 oz
- all-purpose flour3/4 cup
- whole milk3 1/2 cup
- chicken broth3/4 cup
- nutmeg1 pinch
- kosher salt and black pepper1 pinch
- all-purpose flour1 cup
- eggs3 large
- plain fine breadcrumbs2 cup
- neutral oil4 cup
Method
- 01
Sweat the onion in the fat until it melts into a translucent paste.
Heat the butter and olive oil in a heavy-bottomed saucepan over medium-low heat. Add the minced onion and a tiny pinch of salt, cooking slowly for 5 to 7 minutes until completely soft without taking on any color.
- 02
Sauté the jamón briefly to release its fat.
Add the diced Jamón Serrano and cook for exactly 60 seconds. You want to extract its rich, nutty flavor into the fat, but cooking it any longer will turn the cured meat unpleasantly tough.
- 03
Whisk in the flour and toast the roux thoroughly.
Dump the 3/4 cup of flour into the pot all at once and vigorously whisk it into the ham and onion mixture. Cook this paste over medium heat for 2 to 3 full minutes until it smells toasted and turns light golden; rushing this step leaves a raw flour taste that ruins the croqueta.
- 04
Gradually build the béchamel by whisking in the warm liquids.
Combine the warm milk and broth. Pour in a half cup of the liquid, whisking constantly as the flour seizes. Continue adding the liquid in small splashes, ensuring each addition is fully smooth before adding the next.
- 05
Stir the sauce continuously until it thickens and pulls away from the pot.
Reduce the heat to medium-low, add the nutmeg and black pepper, and stir constantly with a wooden spoon for 10 to 15 minutes. The béchamel is ready when it is thick, glossy, and cleanly leaves the sides and bottom of the pan as you drag your spoon through it. Taste and add salt only if necessary.
- 06
Chill the dough entirely before shaping.
Pour the hot dough into a wide baking dish, spread it flat, and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool, then refrigerate for at least 8 hours or overnight; warm dough is impossible to shape.
- 07
Roll the chilled dough into small cylinders.
Using lightly oiled hands, scoop 1-inch portions of the cold dough (about the size of a walnut) and roll them into traditional small cylinders or spheres.
- 08
Coat the croquetas using a double-breading technique to prevent explosions.
Roll each piece in flour, submerge it in the beaten egg, and coat it in breadcrumbs. For an impenetrable crust, dip it back into the egg and roll it in the breadcrumbs a second time.
- 09
Deep fry in batches at 350°F until deeply golden.
Heat at least 2 inches of oil in a deep saucepan. Fry 3 to 4 croquetas at a time for 2 to 3 minutes, turning gently. Remove with a slotted spoon to a paper towel-lined plate and serve immediately while the centers are molten.
Notes
Double breading prevents the dreaded fryer explosion.
The most common failure point is a croqueta bursting in the oil. Coating it twice in egg and breadcrumbs creates a rigid barrier that keeps the molten béchamel safely inside.
Frying directly from the freezer yields the best results.
You can freeze the breaded croquetas solid in a single layer, then bag them. When you're ready to eat, drop them straight into the 350°F oil without thawing. The frozen state allows a protective crust to form before the center rapidly expands.
Do not add cheese to the béchamel.
Resist the urge to add Manchego or Gouda. The authentic creamy texture comes entirely from the precise ratio of fat to flour and the patient stirring of the sauce.
From Cook Spanish in America.